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Course Description

Learn the tricks of the trade when it comes to getting the most out of your slow cooker or braising pot. Practicing just a few simple principles of braising, you will be able to take your cooking to the next level. Participants will be working hands-on to prepare Chicken Chasseur, Pulled Pork and Uala Stew.

Keiki minimum age 9 years old w/out parent. Adults w/out keiki welcome. As a safety precaution participants should wear covered shoes and long pants. Apron, kitchen towel and other personal items can also be brought to class.

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Type
Discussion
Days
Sa
Time
10:00AM to 12:00PM
Dates
Jan 25, 2020
Schedule and Location
Contact Hours
2.0
Course Fee(s)
Tuition non-credit $35.00
Section Notes

Instructor: John McGough

Supply fee included in tuition. Students will receive handouts.

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